WHIPPED VEGAN RICOTTA

Of course this is an item that is now readily available in most grocery stores, with good reason, it’s a great vegan option. But it’s also very expensive, about $10 for an eight ounce tub. For that amount of money, you could buy about a pound of raw cashews or almonds and make a batch yourself, and it won’t contain some of the more questionable ingredients when you make it yourself.

I like to use this in my Zucchini Noodle Lasagna recipe, which can be made with meat or a vegan meat option.

Tina Wells Health Coach: Tina Wells

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Whipped Vegan Ricotta

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

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Ingredients

• 2 cups (226 gr) slivered blanched almonds or cashews
• 2 cups hot water
• 1 Tablespoon nutritional yeast
• 2 Tablespoon fresh lemon juice
• 3/4 teaspoon sea salt, i prefer pink Himalayan salt
• 1/4 teaspoon garlic powder
• 3/4 cup water, additional may be needed
• 2-3 Tablespoons fresh basil, oregano, or parsley, chopped (optional)

Method

1. Add the almonds or cashews to the hot water and allow to soak for about 20 minutes, until slightly softened. Strain and discard water.
2. Place nuts, nutritional yeast, lemon juice, sea salt and garlic powder to a high speed blender or food processor and process until grainy. Scrape down the sides of the blender, or bowl, and add the 3/4 cup of water. Blend again until ingredients are smooth and creamy.
3. If needed, you may add more water, 1 Tablespoon at a time, to achieve desired spreadable consistency. You may also adjust the flavor as needed, perhaps adding more salt or nutritional yeast or lemon juice.
4. At this point you may add chopped fresh herbs if desired. Place into a container with a tight fitting lid and store in the refrigerator for up to 5 days.
5. Use in recipes such as Zucchini Noodle Lasagna, stuffed shells, or serve as a spread on crackers.

©Tina Wells Living, LLC

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